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Chili With Kidney Beans

Chili With Kidney Beans recipe image
This robust chili is a comfort food staple that delivers deep, savory flavors in every spoonful. The lean ground beef browns beautifully, creating a rich base that absorbs the aromatic blend of garlic, onions, and green bell peppers. Simmering for an hour allows the whole tomatoes and kidney beans to meld with the spices, resulting in a thick, hearty texture perfect for cold evenings. It&# 226;ÂÂs an ideal dish for family dinners, potlucks, or meal prep, offering a satisfying, protein-rich meal that tastes even better the next day.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1698.5
Dietary: Gluten-free
Description
This robust chili is a comfort food staple that delivers deep, savory flavors in every spoonful. The lean ground beef browns beautifully, creating a rich base that absorbs the aromatic blend of garlic, onions, and green bell peppers. Simmering for an hour allows the whole tomatoes and kidney beans to meld with the spices, resulting in a thick, hearty texture perfect for cold evenings. It&# 226;ÂÂs an ideal dish for family dinners, potlucks, or meal prep, offering a satisfying, protein-rich meal that tastes even better the next day.
Ingredients
  • 3 Garlic Cloves; minced
  • 2 tablespoon Oil
  • 4 pound Lean ground beef
  • 6 Onions; chopped
  • 4 Green Bell peppers; chopped
  • 6 can Whole tomatoes (1-lb size)
  • 4 can Red kidney beans (1-lb size)
Directions
  1. 1
    Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and sauté until golden and fragrant, about 1 minute.
  2. 2
    Add the lean ground beef to the pot, breaking it up with a spoon. Cook for 10 minutes, stirring occasionally, until evenly browned. Drain excess fat if necessary.
  3. 3
    In a separate skillet, pour a small amount of the oil drippings or additional oil. Add the chopped onions and green bell peppers. Sauté until the vegetables are tender and translucent.
  4. 4
    Add the cooked onions and peppers to the pot with the beef. Stir in the whole tomatoes (crushed by hand or with a utensil), drained kidney beans, tomato paste, chili powder, white vinegar, red pepper flakes, whole cloves, and bay leaf.
  5. 5
    Season the mixture generously with salt and black pepper to taste. Stir well to combine all ingredients.
  6. 6
    Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 1 hour, stirring occasionally to prevent sticking.
  7. 7
    Check the consistency after 1 hour. If the chili is too dry, add a little extra tomato sauce or water. If it is too liquid, remove the lid and simmer for an additional 15-20 minutes to reduce.
  8. 8
    Remove the bay leaf and cloves before serving. Serve hot, optionally with a side of rice or crusty bread.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1698.5kcal
% Daily Value *
Total Fat 56.4g87%
Saturated Fat 19.7g99%
Cholesterol 345.0mg115%
Sodium 368.9mg16%
Total Carbohydrate 118.4g40%
Dietary Fiber 35.3g142%
Sugars 28.2g
Protein 168.3g337%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, kidney beans, ground beef, american, comfort food, dinner, slow cooked, hearty, spicy, tomato, onion, garlic, bell pepper, meal prep, potluck, protein, family meal, warming, savory, classic
Read it online: https://www.chefs-mate.com/recipe/chili-with-kidney-beans/